WHITE COTTAGE BAKING SCHOOL
  • Home
  • About Us
    • About White Cottage
    • Blog
    • Contact Us
  • Resources
    • Recipes
    • "How-to"s >
      • Making & Refreshing a Starter
  • Workshops
    • Recommended Reading
    • About Our Workshops
    • Book Workshops
    • Buy Vouchers
    • Workshop Calendar
    • Terms & Conditions
  • Residential Retreats
    • Baking Retreat, Tuscany, Italy
  • Corporate
    • Hospitality & Teambuilding
    • Reviews & Awards >
      • Awards & Press
      • Workshop Reviews
    • Industry Training
  • Terms & Conditions
Picture
Picture
Here at White Cottage we're always experimenting with recipes for seasonal treats, or creative uses for sourdough starter! We're pleased to share a few of those recipes with you here...

BREAD & PASTA

Picture

QUICK & EASY PITTA BREADS

These easy pittas are soft and pillowy inside, and can be made using bread flour or plain flour. Simple to make, and perfect for a light lunch, or served with a dip...
READ RECIPE
Picture

POTATO BREAD​

Freshly-baked potato bread stays soft and fluffy for days. This savoury bake is delicious with salted butter, or toasted alongside a Full English!
READ RECIPE
Picture

COUNTRY WHITE SOURDOUGH

Give our simple sourdough a try using your own liquid starter. Check out our 'How to' section on how to make your own starter from scratch. But we're always happy to share...
READ RECIPE
Picture

SOURDOUGH FRESH PASTA

​Do you find yourself discarding sourdough starter when it's time to feed it? This simple recipe is the perfect way to use it up, rather than waste it - and a great way to impress friends or family!
​
READ RECIPE
Picture

TUSCAN SCHIACCIATA

Schiaciatta – literally ‘squashed’ or ‘flattened’ – is a Tuscan version the popular Italian flatbread focaccia. Top with figs, grapes, olives, or the classic: olive oil, scattered herbs and flaky sea salt.
READ RECIPE
Picture

PORRIDGE BREAD

Whether using leftover porridge or soaking oats from scratch, this loaf is a delicious and nutritious addition to your repertoire.  why not give it a try.
READ RECIPE
Picture

PANE PUGLIESE

Pane Pugliese is Southern Italian treat - a beautiful pale gold in colour, it has the characteristic crumb and crunchy crust of a semolina bread. It is utterly delicious.
READ RECIPE
Picture

RICOTTA & HERB SOURDOUGH RAVIOLI

You can shape your fresh sourdough pasta any way you like - into spaghetti, linguine, or farfalle! - but we especially like to make ours into ravioli. This recipe uses fresh herbs, spinach and ricotta to make a delicious filling.
READ RECIPE
Picture

HEDGEHOG ROLLS

A little project for you or the kids. Or maybe you and your kids – make your own family of hedgehogs!
​

Read recipe
Picture

FLOUR TORTILLAS

​A quick, easy and versatile flat bread, the tortilla can be used for wraps, dips, quesadillas etc. They can be rustled up for an emergency lunch or supper without planning ahead of time...
read Recipe

SWEET TREATS

Picture

LEMON & BLUEBERRY SOURDOUGH SCONES

Got old sourdough starter that needs using up? Instead of wasting it, give these delicious lemony scones a go! The perfect summer bake - take them on a picnic or serve with afternoon tea on the lawn.
READ RECIPE
Picture

TRADITIONAL HOT CROSS BUNS

A treat at Easter (or any time of year!), our hot cross bun recipe takes inspiration from traditional methods that pre-date medieval times! Did you know the superstitious history behind the 'cross' on the buns...?
READ RECIPE
Picture

SPELT, OAT, FRUIT & NUT COOKIES

These spelt cookies are usually available at breaktime on our workshops and we're often asked for the recipe! So packed with goodness, they don't feel like an indulgence - just a healthy treat to keep you going when you're flagging between meals...
READ RECIPE
Picture

WILDES CURD LEMON CAKE

We think that curd cheese’s soft and velvety texture is perfect for making a rich bundt cake, especially paired with the sweet sharpness of lemon. The resulting cake is light and moist, in spite of its characteristically dense crumb. And it’s wickedly moreish!
READ RECIPE
Picture

GRAPE & CARROT LOAF CAKE

Here at White Cottage we hate waste, and we spend a lot of time developing recipes to use up those ingredients that end up overlooked too long, and past their best! This delicious loaf cake is a great way to use up grapes that have gone a little old, and wrinkly - give it a go!
READ RECIPE
Picture

GREENGAGE, APPLE & VANILLA CAKE

This is fast becoming one of my favourite go-to cake recipes. I love the flavour and tender crumb that comes from the addition of sour cream in a cake batter...
READ recipe
Picture

RYE & PISTACHIO SOURDOUGH BROWNIES

We've played around with our sourdough starters to bring you this recipe for yummy, wheat-free brownies. Use a fermented rye starter to create these treats - with wonderful keeping qualities and a squidgey interior!
READ RECIPE
Picture

SCANDINAVIAN SEMLA BUNS

Semla buns are a traditional Scandinavian treat, served as part of a feast on ‘Fat Tuesday’, at the start of Lent. These light buns are easy to make and make the perfect mid-afternoon treat...
​
READ RECIPE
Picture

BLACKBERRY, APPLE & HAZELNUT TARTS

These frangipane tarts are great to bake after an autumnal blackberry-picking session - but you can enjoy them at any time of year! Filled with apples & berries & with a crumble topping, pack for a picnic or enjoy with a cuppa.
READ RECIPE
Picture

RHUBARB & BLOOD ORANGE FRANGIPANE TART

Rhubarb is seasonal, and especially abundant in the spring and summer time. Here we've coupled it with the last of the Spanish blood oranges - but any oranges will do fine for this yummy frangipane tart!
READ RECIPE
Picture

TRADITIONAL GINGERBREAD

This sticky, traditional spiced ginger cake is a delicious teatime treat, redolent of high teas and simpler days gone by. Top with our lemon and sour cream frosting, or enjoy it by itself. Another great way to use up leftover sourdough starter!
READ RECIPE

SAVOURY

Picture

FENNEL, PORK & PISTACHIO STUFFING

Got some leftover sourdough? Try our delicious stuffing recipe, using sourdough breadcrumbs, pistachios, pork, prunes, peppercorns and fennel! A great way to use up old bread and cut down on your food waste...
READ RECIPE
Picture
White Cottage is an artisan bread and baking school run by award-winning sourdough baker Helen Underwood.
book your workshop now

REVIEWS AND AWARDS

FEATURED WORKSHOP

6-NIGHT BREAD RETREAT AT THE CASTELLO DI POTENTINO, TUSCANY 2023
Sunday 15th to Saturday 21st October 2023
We are delighted to have been invited back to the Castello di Potentino in Tuscany  in 2023 to run a 6 night Bread Retreat this year...
Picture
Book now
Tweets by WhiteCottageBak
01223 264557
helen@whitecottagebakery.com
  • Home
  • About Us
    • About White Cottage
    • Blog
    • Contact Us
  • Resources
    • Recipes
    • "How-to"s >
      • Making & Refreshing a Starter
  • Workshops
    • Recommended Reading
    • About Our Workshops
    • Book Workshops
    • Buy Vouchers
    • Workshop Calendar
    • Terms & Conditions
  • Residential Retreats
    • Baking Retreat, Tuscany, Italy
  • Corporate
    • Hospitality & Teambuilding
    • Reviews & Awards >
      • Awards & Press
      • Workshop Reviews
    • Industry Training
  • Terms & Conditions